Mushroom Soup with Polenta Dumplings

For the mushroom soup with polenta gnocchi, wash and clean the carrots, turnips, celeriac, garlic, onion, leek and parsley root and cut into small cubes or slices.

Brush the mushrooms dry, clean and cut into smaller pieces.

Sauté the vegetables in olive oil in a large saucepan, sauté until cooked through and add about 1 1/2 lt. of water. Add the spices and simmer for about 20 minutes.

Sauté the mushrooms in a pan with olive oil and set aside.

For the polenta gnocchi, bring half a liter of water to a boil, add 1 teaspoon of salt and 2 tablespoons of olive oil. Pour in the polenta, stir well. Bring to a boil, stir in the Parmesan cheese and then leave to swell (very low heat, stirring frequently).

Strain the vegetable soup through a large sieve, add the fried mushrooms and season again.

Use a wet tablespoon to make dumplings from the polenta mixture and place them in soup bowls. Pour the mushroom soup over them.

Serve your mushroom soup with polenta gnocchi with freshly chopped parsley or chives!

Preparation Tip:

Of course, you can also use other vegetables, such as kohlrabi or broccoli, for the mushroom soup with polenta gnocchi. Take advantage of the seasonal offer!

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